Ingredients

• ⅓ cup Cambrooke Short Grain Rice
• ¼ cup medium onion, chopped
• ¼ cup medium sweet red pepper, chopped
• ¼ cup celery, chopped
• 1 small garlic clove, minced
• 2 Tbs olive oil
• 1-2 tsp butter or margarine
• ½ tsp Cambrooke Chicken Consommé;
• ¼ tsp turmeric
• ¾ cup boiling water

Directions

• To get started, you need a good thermos. Look for one that will retain heat for at least 5 hours. Pre-heating the thermos prior to adding ingredients is a very important first step. To pre-heat: place boiling water into thermos and let stand for 5-10 minutes.
• In a saucepan warm the olive oil over medium high heat. Once the oil is fragrant, add all the vegetables and garlic, then sauté until tender.
• Add all ingredients to the pre-heated Thermos and stir before replacing the lid. Allow to cook at least an hour. Will stay hot as long as indicated on Thermos label.
• NOTE: Cook a larger batch of vegetables in advance and store in the refrigerator for 1 week. Or portion into snack sized baggies or small containers and freeze for up to 6 months.

Nutrition

	Per Recipe	Per Serving
Protein, g	1.43	1.43
Calories	500	500